- 1 1/2 cups unsweetened shredded coconut
- 1/2 cup cream cheese
- 1/2 cup confectioners’ sugar 1/2 teaspoon coconut extract
- 6 ounces dark chocolate (or 1 cup dark chocolate chips)
- 1 teaspoon extra-virgin coconut oil
Beat the coconut, cream cheese, confectioners’ sugar and extract with a mixer until smooth. Roll into 1 1/2″ – balls and place on a wax paper-lined cookie sheet. Freeze for about one hour.
In a small saucepan over low heat, melt the chocolate and coconut oil, while stirring constantly. Dip each coconut ball into the melted chocolate with a fork, covering the ball completely with chocolate, letting the excess drain through the fork tongs. Use a spoon to lightly push truffle off fork and back onto the wax paper.
Refrigerate until set. Store in an air-tight container in the refrigerator. Enjoy